Hey, bean lover!
Tired of using cornstarch to thicken your favorite recipes?
Well, fret not!
We’ve got you covered with 10 incredible ways to thicken beans without the need for cornstarch.
From arrowroot powder to mashed potatoes, chia seeds to gelatin, this article will take you on a culinary adventure like never before.
So, put on your apron and get ready to make your beans thicker and tastier than ever!
Use Arrowroot Powder
Arrowroot powder is a great option for thickening beans without using cornstarch. You may be wondering why arrowroot powder is a good alternative. Well, it is a natural thickening agent that is derived from the root of the arrowroot plant.
It has a neutral flavor and is gluten-free, making it perfect for those with dietary restrictions. To use arrowroot powder, simply mix it with a small amount of cold water to create a slurry, then stir it into your beans.
The heat will activate the thickening properties of the powder, resulting in a thicker and more velvety texture. So next time you want to thicken your beans without cornstarch, give arrowroot powder a try!
Try Potato Starch
You can try using potato starch instead to make your beans thicker. Potato starch is a great alternative to cornstarch when it comes to thickening your beans. It has a similar consistency and works just as effectively.
To use potato starch, simply mix it with a small amount of cold water to create a slurry before adding it to your beans. Stir it in slowly while your beans are simmering and continue cooking until you reach your desired thickness.
Potato starch is also a gluten-free option, making it a suitable choice for those with dietary restrictions. So, next time you want to thicken your beans without cornstarch, give potato starch a try and enjoy a deliciously thick and hearty dish.
Experiment With Tapioca Flour
For a gluten-free option, try tapioca flour as an alternative to cornstarch when thickening your beans. Tapioca flour, derived from the cassava root, has a neutral taste and works well as a thickening agent.
To use tapioca flour, simply mix it with a small amount of cold water to create a slurry, then add it to your beans while they are simmering. The tapioca flour will thicken the liquid and give your beans a nice, creamy consistency.
Unlike cornstarch, tapioca flour is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Give tapioca flour a try and see how it elevates the texture of your beans without sacrificing taste or dietary restrictions.
Incorporate Mashed Potatoes
To incorporate mashed potatoes into your gluten-free bean recipe, simply boil and mash the potatoes until they’re smooth and creamy. Then, add them to your simmering beans for added thickness and flavor.
The starchy nature of mashed potatoes helps thicken the bean broth, giving it a rich and velvety texture. Plus, the potatoes add a delicious taste that complements the earthy flavors of the beans.
Start by peeling and cutting the potatoes into small chunks. Boil them until they’re fork-tender, then drain and mash them with a little bit of butter or olive oil for added creaminess. Once the potatoes are smooth, stir them into your simmering beans, allowing them to cook together for a few more minutes.
Enjoy the hearty and satisfying result!
Use Ground Chia or Flax Seeds
Incorporate ground chia or flax seeds into your gluten-free bean recipe by adding a tablespoon of either seed to your simmering beans for added thickness and nutritional benefits.
Ground chia and flax seeds are great alternatives to cornstarch when it comes to thickening your bean dishes. These seeds are packed with fiber and healthy fats, making them a nutritious addition to any meal.
As the seeds simmer with the beans, they release a gel-like substance that helps thicken the liquid and create a creamy texture. Not only do ground chia and flax seeds provide a natural thickening agent, but they also offer additional health benefits such as improved digestion and reduced inflammation.
Make a Roux With Flour and Fat
Using a combination of flour and fat, you can make a roux to thicken your gluten-free bean recipe. A roux is a classic French technique that adds richness and thickness to sauces, soups, and stews.
To make a roux, melt some fat, such as butter or oil, in a pan over medium heat. Then, gradually whisk in an equal amount of flour until it forms a thick paste. Cook the roux for a few minutes, stirring constantly, until it turns a light golden brown color.
Next, simply add the roux to your bean recipe and stir it in well. As the roux cooks, it will release its starches, helping to thicken the dish and create a velvety texture.
Add Cooked Rice or Quinoa
Another option for adding some extra substance to your gluten-free bean recipe is by mixing in some cooked rice or quinoa.
Adding cooked rice or quinoa not only thickens the beans but also adds a nice texture and flavor to your dish. All you have to do is cook the rice or quinoa separately according to the package instructions and then stir it into your bean recipe.
The rice or quinoa will absorb some of the liquid from the beans, helping to thicken the mixture. Plus, it’s a great way to use up any leftover rice or quinoa you may have on hand.
Simmer Beans Longer for Natural Thickening
To naturally thicken your bean recipe, simmer them longer to allow the flavors to meld together and create a thicker consistency. When you simmer beans for an extended period of time, the heat breaks down the starches in the beans, releasing them into the cooking liquid.
These starches then combine with the liquid, resulting in a thicker and more velvety texture. As the beans cook, their flavors intensify and blend with the other ingredients, enhancing the overall taste of your dish. The longer you let them simmer, the thicker and more flavorful your beans will become.
Puree a Portion of the Beans
For a creamy texture, blend some of the beans until smooth and then mix them back into the pot. This technique is a great way to thicken your beans without using cornstarch.
To do this, simply scoop out a portion of the cooked beans and transfer them to a blender or food processor. Blend until smooth, adding a small amount of liquid from the pot if needed to help with the blending process.
Once the beans are smooth, carefully pour the puree back into the pot and stir it in. The pureed beans will add thickness and creaminess to the dish, enhancing the overall texture.
This method is especially useful when making soups, stews, or bean dips where a thicker consistency is desired. Give it a try and enjoy the delicious results!
Use Gelatin as a Thickening Agent
Now that you know how to puree a portion of the beans to thicken your dish, let’s explore another option: using gelatin as a thickening agent.
Gelatin is a versatile ingredient that can add thickness and texture to your beans without the need for cornstarch. To use gelatin, simply dissolve it in a small amount of warm water and then mix it into your bean dish.
As the gelatin cools, it will solidify and create a thicker consistency. The amount of gelatin you use will depend on the desired thickness, so feel free to experiment and adjust accordingly.
This method is especially useful if you prefer a more gelatinous texture in your beans. So go ahead and give gelatin a try for a unique way to thicken your beans!
Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.